Moroccan Lamb Meatballs

Quentin Bacon

41

Wrapping these spiced lamb meatballs in thinly sliced zucchini before grilling ensures a tender and juicy result. Cool, creamy yogurt sauce also makes an excellent addition to this North African-inspired dish.

Total Time: 0:26

Prep: 0:18

Cook: 0:08

Level:
Moderate

Serves:
4

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Ingredients

2 small shallots

¼ c. cilantro

¼ c. flat-leaf parsley

¼ c. mint leaves

2 clove garlic

1 tsp. ground cumin

2 small red or green fresh chiles

¼ tsp. ground allspice

1¼ lb. ground lamb

2 medium zucchini

1 small red onion

½ tsp. salt

½ tsp. Freshly ground pepper

extra-virgin olive oil

4 c. romaine lettuce

1 c. fresh mint leaves

Warm flatbread

Harissa hot sauce

Lemon wedges

Directions

Combine shallots, herbs, garlic, cumin, chiles, and allspice in a food processor; pulse until mixture is finely minced. Combine with lamb in a medium bowl; mix with hands, just until combined. Cover bowl; marinate mixture in refrigerator 2 hours so flavors can meld.

Using a vegetable slicer, cut zucchini lengthwise into thin, flexible slices. Cut red onion into 12 (2-inch) pieces. Divide lamb mixture into 12 portions; shape into small ovals. Wrap a piece of zucchini around each meatball, trimming to fit, and thread onto double skewers, alternating with red onion pieces. Season with salt and pepper. Brush kebabs with olive oil.

Grill over medium-high heat, turning and basting with olive oil, 8 minutes, or until just cooked through.

To serve, mix lettuce and mint; divide among 4 plates. Top with kebabs. Serve with flatbread, hot sauce, and lemon wedges.